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1)  Grinding [英]['ɡraɪndɪŋ]  [美]['graɪndɪŋ]
开榨
1.
Advances in Development and Research of the Technologies Matchingthe Grinding in October;
糖厂10月开榨配套技术研究与开发的进展
2.
In order to assess the application conditions, results and scope, existing problems and improving direction about the development of technology suitable for sugar grinding in October, the evaluation on the development for the technology of matching sugar grinding in October was conducted in order to provide a base for the extension of this technology.
为了综合评价糖厂10月开榨配套技术开发的应用效果、作用条件和范围,存在的问题和改进方向,应用价值的推广等,特开展“《糖厂10月开榨配套技术开发》的评价”研究,以便为我国甘蔗糖厂采纳10月开榨配套技术提供依据。
2)  early harvest
10月开榨
1.
They are appropriate varieties for early harvesting in October.
品比试验、大田示范试验及 10月中下旬大田抽样分析的结果表明 :桂引选 83/ 3、新台糖 2 0号、轻引 98/ 3、农林 8号和新台糖 16号属特早熟高糖、高产、宿根性强的品种 ,可作为 10月开榨的配套品种。
3)  squeezing [英][skwi:z]  [美][skwiz]
榨汁
1.
Objective To investigate the best squeezing technological parameters of Angeleno.
目的研究安哥诺李的最佳榨汁工艺。
2.
As the raw material ,winter-melon and tea were processed,by use of squeezing,decocting,filtrating method and so on.
介绍了以冬瓜、茶叶为原料,经榨汁、煎汁、过滤等处理过程提取其有效成分,配以辅料精制成蔬菜茶汁复合饮料的方法。
4)  pickled mustard tuber
榨菜
1.
Study on application of lactic acid bacteria technology to the processing of traditional pickled mustard tuber;
传统榨菜腌制加工应用乳酸菌技术的研究
2.
Study on the brittleness-keeping technology optimization of pickled mustard tuber processing at low salinity
低盐腌制榨菜保脆工艺的优化研究
5)  cold press
冷榨
1.
Idea and application area of cold press of oilseed;
油料冷榨的概念和应用范围
2.
Exploitation of cold pressed sweet almond oil and protein powder;
冷榨甜杏仁油及杏仁蛋白粉的开发
3.
Then we carry on the cold press producing experiment according to that parameter.
用酶法有机溶剂萃取小麦胚芽油,以出油率为标准确定酶解过程的最佳工艺参数,然后按其参数进行冷榨生产实验研究,确定最佳温度为70℃,水分含量为7%,压力为3。
6)  prepressing ['pri:'presiŋ]
预榨
1.
The paper sets forth the prepressing and extraction flowes of castor seed, emphasizes that castor seed should be prepressed immediately after flaking processing, then ex-tact the castor cake at extract.
论述了蓖麻籽预榨工艺、浸出工艺流程,强调蓖麻籽在轧坯后应立即进行压榨,应在浸出温度55℃,入浸水分6%~8%,浸出时间120min情况下对蓖麻饼进行浸出。
补充资料:干榨
1.干酢酒。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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